Thai Green Chicken Curry

Thai Green Chicken Curry

Green Curry Paste

This curry paste packs a bit of a punch. Thai green chillies are small and pale green with a fair bit of heat. If you can't find them, use long green chillies instead. You will still want four, as they are milder. This paste is perfectly matched with chicken but can be used with seafood or red meat as well.

Makes About 1 Cup
Prep Time: 10 Minutes

Ingredients
1 bunch coriander
4 shallots, cut into 5 cm pieces
2 stalks lemongrass, white part only, finely sliced
4 Thai green chillies
4 garlic cloves
5 cm piece galangal, peeled and sliced
¼ cup peanut oil

Method
Thoroughly wash and scrape the roots of the coriander. Place the roots and stems in the bowl of a food processor. Reserve the leaves for salads or curries.
Place the shallots, lemongrass, chillies, garlic, galangal and oil in the processor and blitz until a smooth paste is formed. You will need to scrape down the sides of the bowl a couple of times. The curry paste will keep in an airtight container in the fridge for a few days.

 

Thai Green Chicken Curry

This curry, along with the paste made from scratch, was the first Thai dish I ever made. It has been a family go-to for years.

 

Serves 4
Prep Time: 15 Minutes
Cooking Time: 15 Minutes

 

Ingredients
2 teaspoons peanut oil
600 g chicken thigh fillets, sliced
⅓ cup green curry paste (see above)
2 kaffir lime leaves, sliced as finely as possible into threads
400 ml tin coconut cream
50 g green beans, topped, tailed and sliced
230 g tin bamboo shoots, drained and julienned
1 tablespoon brown sugar
2 teaspoons fish sauce
2 tablespoons lime juice
Coriander leaves, to serve

Method

Place 1 teaspoon peanut oil in a large wok over a medium-high heat and quickly stir-fry a quarter of the chicken until starting to brown. Remove to a bowl and repeat with the remaining chicken, adding more oil only if required.
Reduce the heat to low. Place another teaspoon of oil in the pan and stir-fry the curry paste for 2 minutes or until fragrant. Add the chicken back into the wok and toss to coat in the curry paste. Add the kaffir lime leaves and coconut cream. Reduce the heat and simmer for 7–8 minutes or until the chicken is cooked through. In the last minute of cooking, add the beans and bamboo shoots.
Add the brown sugar, fish sauce and lime juice. Remove from the heat. Taste and add more of any of these things as your taste dictates.
Scatter with coriander leaves and serve.

 

 

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